AIP Brownie || Sweet Potato Brownie (Paleo, AIP, Vegan)

almond flour

🥗Healthier: coconut flour

💰Cheaper: oat flour

Coconut flour is lower in carbs and higher in fiber.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: cocoa powder

Carob powder is caffeine-free and has a naturally sweet flavor.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often cheaper and has a similar sweetness.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while still providing moisture.

Boil sweet potatoes until completely soft, either on the stovetop or in an Instant Pot for 10 minutes.

Peel and mash the boiled sweet potatoes.

In a blender, combine 1 cup of mashed sweet potato and 1 cup of shredded coconut.

Add 1/4 cup of cassava flour and 2 tablespoons more of cassava flour into the blender.

Add 1/4 cup of cocoa powder, 1 1/2 teaspoons of baking soda, and 1/4 teaspoon of sea salt into the blender.

Add 1 teaspoon of vanilla extract and 1/4 cup of melted coconut oil into the blender.

Add 1/4 cup of maple syrup and 1/4 cup of warm water into the blender.

Blend all ingredients for a couple of minutes until well combined and there are no large chunks of coconut.

Dump the mixture into a brownie pan lined with parchment paper and spread it evenly using a spatula.

Bake in the oven at 325°F for 20 minutes.

For the frosting, in a saucepan, melt together 1/4 cup of carob, 3 tablespoons of coconut oil, and 1 tablespoon of raw honey with a pinch of sea salt.

Pour the melted frosting over the brownies and place in the refrigerator for 1 hour to set.

After setting, cut the brownies into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens